Boil the cauliflower in salted water for 5 minutes. Drain and arrange on the bottom of an overproof serving dish.

Put the milk, flour and butter in a pan. Bring to the boil while whisking continually. Simmer for 2 minutes with whisking.

Turn off the heat and whisk in about ¾ of the grated cheese.

Pour the cheese sauce over the cauliflower, season with ground black pepper, then sprinkle on the remaining cheese.

Bake at 200°C/450°F for 15-20 minutes until the top is brown and the cauliflower cheese is bubbling.

Titli's Tips

I use a good strong cheddar for my cauliflower cheese. For milder cheese you can add a tsp or two of mustard into the sauce. A good pinch of nutmeg into the sauce is also an option, as is giving the dish a sprinkling of freshly-grated Parmesan cheese before baking.

You can prepare this well in advance to accompany, say, a roast chicken dinner. Just pop it in the oven as soon as you take the chicken out to rest.

It will keep for several days in the fridge so there should never be any leftovers to throw away.